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Categories:
aubergines large vegetable fat spread fresh breadcrumbs tomato black olives basil Italian cheese black pepper fresh basil
Viewed: 32 - Published at: 8 years agoIngredients
- 2 aubergines large
- 2 7/8 tablespoons vegetable fat spread Bertolli
- 13/16 cup fresh breadcrumbs preferably made with Italian style bread such as ciabatta
- 1 tomato medium, finely chopped
- 7/8 ounce pitted black olives finely chopped
- 20 basil leaves large, roughly torn
- 1 cup Italian cheese grated mild, such as Fontina or mozzarella
- black pepper
- fresh basil leaves to garnish
Method
- Cut the aubergines crossways into slices about 2cm (3/4 inch) thick. Melt the Bertolli and lightly brush some on to each side of the aubergine slices. Grill until golden brown on both sides.
- Meanwhile, mix the breadcrumbs with the tomato, olives, basil and half the cheese. Stir in the remaining melted Bertolli and season with salt and pepper.
- Pile the breadcrumb mixture on to the browned aubergine slices and scatter the remaining cheese over the top.
- Cook under a medium-hot grill for 5-10 minutes or until the cheese has melted and is golden brown on top.
- Serve hot or at room temperature, garnished with basil and salad leaves.
